Food Proteins
Subtitle: Properties and Characterization (Food Science and Technology)
Contributors: Shuryo Nakai (Editor); H.W. Modler (Editor); S. Nakai (Editor)
Publisher: VCH Publishers
Published: January 1996
Language: eng
Format: Hardcover
Number of pages: 544
ISBN-13: 9781560816911
Subjects: Food & beverage technology; Proteins; Food Science; Science/Mathematics; Technology & Industrial Arts
First sentence: Proteins as food components have two important functions, namely, those relating to the physicochemical properties essential for maintaining good product quality and those that serve to meet nutritional requirements.